How do I make caramelised onions?!


Question: How do I make caramelised onions!?
Answers:
For those of you who suggested adding sugar to the onions, you really don't understand the purpose or the origin of caramelizing onions!. The process is named after a 19th century european chef who discovered that by slowly sauteeing onions, the vegetable starches are converted to sugars, adding sweetness to the dish!. It only coincidentaly shares the same name as the process of browning sugar!.

All that is required is butter and onions!. They should be slowly sauteed until very brown, being careful not to burn them!.Www@FoodAQ@Com

Shred onion (that's cutting from top to bottom) as thinly as possible and fry in a mixture of olive oil and butter with the heat as low as possible, stir from time to time until onions gets brown!.

The caramelisation happens when the onion juice gets released and, as the onion is cooked, the sugars in it will give it that caramel flavour!.

And no, no sugar involved!.Www@FoodAQ@Com

Melt butter in heavy bottom skillet or fry pan!. Add sliced onions!. Slice the onions fairly thin but not real thin or they will just seem to disappear!.
Start to saute them keep turning them so they don't get too brown, after a while the onions will release a lot of water, this will have to be cooked off!. Continue cooking until onions are brown, may take 25-30 minutes!.
Do not add anything other than the butter and onions--no sugar!.Www@FoodAQ@Com

slice onions
fry gently on low heat for about 20 minutes
add brown sugar just a pinch at a time or it will be too sweet
also a drizzle of balsamic vinegar to cut back the sweetness!.

If you make a big batch then sterelise a jar in the over and store them, use them on bread with a big chunk of cheese and pickle!.Www@FoodAQ@Com

I agree!. I've never heard of adding sugar!. You can use butter or oil!. The key is to cook them on low heat slowly (trust me-I've tried to rush them)!. I like to use a pot with a cover!. The only thing that I wanted to add, that I haven't seen mentioned, is start with a lot of onion, much more than you think you need- it cooks way down!.Www@FoodAQ@Com

melt butter in a fry pan, then add the onions!. The secret to carmelised onions is to cook them SLOW over low eat !.!.!.!.cooking them too fast will brown them too quickly!. You want them to be soft, tender, and golden in color !.!.and sweet !!!! As far as adding sugar !.!.!.DON'T !.!.!.the term carmelised is referring to the color!. Onions have their own sugar !.!.no need to add more !!!!Www@FoodAQ@Com

Saute onions in your choice of oils!.!.olive, butter, vegetable, until they brown!. If you add brown sugar, you have glazed onions!.Www@FoodAQ@Com

slice onions lightly fry in butter & add two tablespoons of brown sugar - take off heat & stir eh voila!

Edit - the top two answers have no sugar involved!.!.!.!.erm!.!.!.!.!.that's not caramelised then!?!? lolWww@FoodAQ@Com

slice onions and fry in butter (add a little olive oil) until caramel coloredWww@FoodAQ@Com

slice onions and cook for a long time in a pan on a low heat!. add a pinch of sugar and some balsmaic vinigarWww@FoodAQ@Com

cook onion with a little salt in low flame,after get translucid put sugar and vinager, cook until gold!Www@FoodAQ@Com

try golden lions!?

other than that fry very hot with dry sugarWww@FoodAQ@Com

saute them in a pan w/ some butter and brown sugar until they are brownWww@FoodAQ@Com

chop them, fry them very gently in olive oilWww@FoodAQ@Com





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